Archive for category Chinese

Jellyfish with shredded chicken (涼拌雞絲海蜇)

Experiment:  Jellyfish with shredded chicken (涼拌雞絲海蜇)

Introduction:

I don’t like eating hot dishes in the summer, because it makes me feel a lot hotter than I should feel.  While I was looking for something cold to make, I found this shredded chicken dish in a recipe book.  I’ve made something similar to this before (click here for the post), basically you just cook the chicken, shred it,  and mix it with whatever you like.  Hmm… actually now as I’m writing this post, I’m thinking of the another “shredded chicken” dish!  haha!  I didn’t know “shredded chicken” is so popular in Chinese dishes!

Materials: (serve 6-8)

3 pieces of chicken thigh
1/2 carrot, julienned
1/2 cucumber, julienned
1 pack of ready to eat jellyfish
Sesame seeds

1 pack of Ideal Spicy Bake Mix for marinating the chicken
(Or use salt, pepper and Chinese wine to marinate)

Sauce:
1/4 cup sesame sauce
1 tbsp oyster sauce
1 tbsp fish sauce
2 tsp spicy oil
1 tsp ginger juice

Procedure:

1) Marinate the chicken using the spicy bake mix.  Marinate it for 1 hour.  (Or overnight if possible.)

2) Boil a pot of water.  Put the chicken in when water starts to boil, and then when the water boil again, cover the lid and turn off the heat.  Let it sit for 20-30 minutes until cooked.

3) Let the chicken cool and then shred.

4) Prepare the jellyfish as instructed on the package.

5) Julienne the carrot and cucumber.

6) Mix the sauce ingredients in a small bowl.

7) Put the shredded chicken, jellyfish, carrot, cucumber and sauce in a big bowl and mix well.  Sprinkle sesame seeds on top.  (Or you can mix the sesame seeds with the rest of the ingredients.)

Results:

Discussions:

1) This is the ready-to-eat jellyfish that I got from T&T.  I have bought those non-processed jellyfish before… but it took too long to prepare.  It’s easier to use ready-to-eat ones.


2) This is the Ideal Spicy Bake mix that I use.  I like to use it for marinating chicken.

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Tofu with thousand year egg (皮蛋豆腐) Version 2

Experiment: Tofu with thousand year egg (皮蛋豆腐) Version 2

Introduction:

I haven’t updated this blog for a while.  One major major reason is that… I got braces,.  Eating has not been fun ever since… >.< If I can’t eat what I cook, it’s not as fun to cook anymore.  Hence… lazy to try new recipes.  OH well, I think from now on the recipes I try will be mostly soft food! 😦

Anyway.  When it comes to soft food, the first thing I would think of is eggs.  Even if you “hard boil” it, it’s still relatively soft enough for my teeth.  Next soft food that comes to my mind is TOFU! 🙂  So today I made tofu with thousand year egg!  Hmm I have made it and posted it before (post is here), but I wanna try another version of it.

Materials:

1 pack of soft tofu
2 thousand year eggs
1 small bunch of cilantro
Sesame (to sprinkle on top)
Sauce:
1 tbsp soy sauce paste
1 tsp sesame oil
2 tsp Chinese dark vinegar

Procedure:

1) Wash the cilantro, finely chop it.

2) Cut the tofu into small cubes.

3) Peel the eggs, and cut it into small pieces.

4) Mix the eggs and chopped cilantro together in a small bowl.

5) Mix the ingredients of the sauce together.

6).  Put the tofu on a plate, then put 4) on top of the tofu.  Sprinkle sesame on top.  Then pour 5) on top.  DONE!

Discussions:

1) This dish is very good to be eaten with rice.

2) The picture isn’t that great, because I took it with iPhone… I’m even getting lazier at taking pictures.  BAD ME!

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Braised pork belly with Chu Hou sauce (柱候五花腩)

Experiment: Braised pork belly with Chu Hou sauce (柱候五花腩)

Introduction:

I bought the Che Hou sauce for making beef brisket a few months ago.  After that, the bottle had been sitting in the fridge doing nothing.  Well I thought, since I have the pork belly at home, might as well use the chu hou sauce to braise the pork belly. I used a pressure cooker to cook it which took me like 20 minutes.  Quick dinner dish! 🙂

Materials:

1-1.5 kg pork belly
1 radish
1 carrot
100 g shallots
4 tbsp Chu Hou sauce
1 tbsp soy sauce
1 tbsp Chinese wine
1 small piece of rock sugar
1-2 anise
water

Procedure:

1) Peel the radish and carrot.  Cut into bite site.

2) Cut the pork belly into big pieces.  Pork belly shrink after it’s cooked, so don’t cut it too small.

3) Put all the ingredients in a pressure cooker.  Pour water in, covers about half of the ingredients.  (water comes out from the carrot and radish so you don’t have to put in too much water)

4) Let it cook…

Results:

Discussions:

1) You can substitute pork belly with beef brisket.  Actually you can put any type of stew meat in!

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Shredded chicken with flat noodles (雞絲粉皮)

Experiment: Shredded chicken with flat noodles (雞絲粉皮)

Introduction:

I have always loved this dish.  I know it is super easy to make, but… I could never seem to find the “flat noodles” that are used in this dish.  The flat noodles used in this dish is not the regular rice flat noodles.  Rice flat noodles is not chewy, but this flat noodles is a little bit chewy.  Later I found out that it’s actually made out of green beans, which is the same ingredient as the vermicelli.  Then I thought of it… YEAH!  they do have the same texture!  It’s just that one is thin and the other one is flat.

Back to my flat noodle hunting story.  I have been to a few different T&Ts at different time and asked if they carry the flat noodles.  Many times the (male) staff didn’t seem to know what I was asking for, or they just said what’s on the shelf is what they have.  Not until a few weeks ago… while I was just cruising through the aisles… I SAW THE FLAT NOODLES!!!  I was SUPER EXCITED!  Of course I got a pack immediately.  So T&T DO carry the flat noodles but… maybe they go out of stock really soon, that’s why I never seem to be able to find them before.

With the flat noodles I found at T&T, I made the shredded chicken with flat noodles.  It’s a pretty “free-style” dish.

Btw… in case you didn’t know… this is an appetizer dish, not a main dish!  But of course you can have it for you main course! 🙂

Materials (serve 4-6):

Half a pack of flat noodles
4 pieces of chicken thighs
1 cucumber
Sesame
Sesame sauce
Spicy oil (optional)

1 pack of Ideal Spicy Bake Mix for marinating the chicken
(Or use salt, pepper and Chinese wine to marinate)

Procedure:
1) Marinate the chicken for at least an hour.  Then either steam the chicken or boil the chicken until it’s cooked.  Shred the chicken.  Let it cool.

2) Follow the instructions on your flat noodles package to cook the flat noodles.  Rinse with cold water after it’s cooked.  Let it cool.

3) Julienne the cucumber.  Julienne as much as you like.  Drain the cucumber.

4) Put the cucumber on a plate, then put the flat noodles on top of the cucumber, and then put the shredded chicken on top of the flat noodles.  Sprinkle some sesame on top.

5) If you like it spicy, mix the spicy oil with the sesame sauce.  Or you can skip this step.

6) Pour the sesame sauce.  Voila!  It’s done!

Discussions:
1) It’s a super simple dish… it just takes a while to get everything ready… you know, shredding and cutting cucumber takes time.

2) The very first time I cooked the flat noodles… I didn’t know that they’d expand SOOO MUCH!!!  I ended up making way too much flat noodles… so don’t be too greedy!

3) The pictures aren’t that nice in this post coz they’re taken from my iPhone… I haven’t touched my SLR for a while…..

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Imitation Shark Fin Soup (碗仔翅)

Experiment: Imitation Shark Fin Soup

Introduction:
I loved eating imitation shark fin soup when I was young.  Sometimes I would buy it at a street vendor (which my mom didn’t really like, coz street vendors are dirty), and sometimes my mom would make it.  I came across an imitation shark fin soup the other day, and I was surprised to know that it doesn’t take a lot of ingredients to make it… so this is what I have for dinner tonight.

Materials:
200g cooked pork or chicken (I used Extra Food’s roasted chicken)
4 dried shitake mushrooms
a bunch of wood ear
a bunch of vermicelli (bean noodle, the clear kind)
1 egg
1 can of chicken soup
water

2 tbs oyster sauce
2 tbs soy sauce

3 tbs water chestnut powder
3-4 tbs cold water

Condiment:
cilantro
sesame oil
chinese vinegar (the red kind)
white pepper
chilli oil

Procedure:
1) Soak the mushrooms and wood ear in water until soft.  It takes at least 30 minutes with hot water.  You can soak them the night before to make sure that they’ll be soft and ready.  Cut them into thin slices.  Don’t throw away the water you use for soaking the mushrooms.

2) Shred the cooked chicken or pork.

3) Soak the vermicelli in hot water.  When it’s soft, cut the vermicelli into small pieces (about 2cm).

4) In a big pot, boil the chicken stock and mushrom water.  Add more water to the pot so that you have about 2 liters of soup base.  When the water boils, put the sliced mushrooms, wood ears and shredded chicken in the pot.  Let it boil for about 10-15 minutes.

5) Beat the egg in a small bowl.

6) When the soup is about ready, put the vermicelli in.  Let it boil for a few more munites.

7) Mix the water chestnut powder and cold water together in a small bowl.  Make sure you use cold water.  Water chestnut powder cannot be dissolved by hot water.  It’ll become clumps.

8 ) Slowly pour in 7).

9) Slowly pour in the egg while you’re stirring the soup.  And it’s DONE! 🙂  Add whatever condiment you like to enhance the flavour.
Results:

Discussions:
1) This soup is actually quite filling.  If I have it, I usually don’t need to eat anything else.

2) The water chestnut powder makes it thick.  I got the powder in a Chinese supermarket.  Not sure if you can find it in western supermarket.

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Pork Hock Jelly (豬腳凍)

Experiment: Pork Hock Jelly (豬腳凍)

Introduction:
I heard about this dish in a Taiwanese show the other day.  The guests were talking about how good it tastes, and how good it is for the skin (apparently pork hock is very rich in collagen, and it’s good for skin).  Well, I found this recipe in a forum yesterday, and it looked pretty easy to make.  So… I gave it a try.  Oh btw… I didn’t quite follow the recipe in the forum… I just put the stuff that were mentioned in the recipe in… and then add a few other stuff that I thought would taste good in it.  And… Everything was approximate… since i didn’t really measure what I put in… hehe!

OH I think I forgot to mention… this dish is supposed to be a cold appetizer! not dessert!

Materials:
1 pack of pork hock (approximately 1.5kg, bones included)
few cloves of garlic
few slices of ginger
2-3 anise
2-4tbs spice ginger powder* (沙薑粉)
2-3tbs fish sauce
3tbs sake
2tbs mirin
1tbs soy sauce
1 medium rock sugar
1tbs black sugar
1tbs salt

*I’m actually not too sure what the proper translation of 沙薑粉 is, literally it says “sand ginger powder,” but I’ve seen “spice ginger powder” in a cook book. 

Procedure:
1) Boil a big pot of water.  When the water boils, put all the pork hock in.  Let it boil for 2 -5 minutes, then turn off the eat.  You’ll see lots of dirty stuff that comes out from the pork hock.

2) Discard the water.  Wash the pork hock until no dirty stuff is still stuck on the pork hock.

3) Wash the pot.  This time boil water just enough to cover the pork hock.  When the water boils, put all the ingredients in.  Make sure that the water is enough to cover the pork hock, but not too much water.  We’ll need to use the stock later, so you don’t wanna dilute the taste too much.

4) When water boils again, turn down the heat to medium.  Let it simmer for about 1.5 hours, or until the pork hock is soft.  In the mean time, try tasting the stock to see if the taste is good.  Add whatever you like to enhance the flavour.

5) When the pork hock is done, take it out and let it cool a bit.  You’ll then need to debone the meat/skin, and cut them into small pieces.  (Oh yeah… it can take a while… thank God I had youtube, I was watching youtube and deboning at the same time). 

6) Discard everything in the stock.

7) Place the already cut up pork hock in a container of your choice, and then pour the stock in. 

8 ) Let it cool, and then put it in the refridgerator for at least a few hours.  When it becomes jelly, it’s done.  Cut it up into cubes, chunks or slices… or whatever shape you like. 

Results:

 

Discussions:
1) Turned out that 1.5kg of pork hock is a lot.  I ended up making 1 big bowl and 1 small bowl of jelly.  I’ve already cut the jelly from the big bowl into big chunks… the small bowl… I haven’t decided on what to make with it yet.  (see pictures from above)

2) I’ve seen people cut the jelly up into squarish shape, or round shape.  You can make whatever shape you like, and cut it up to whatever shape you like.  OH maybe heart shaped jelly for Valentine’s day? 😛

3) I actually took some pictures of the pork hock in a pot, and what it looks like after it’s boiled… but i think the pictures might actually scare some people… so I decided just to put the pictures of the finished products out… 🙂

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Number Ribs (數字排骨)

Experiement: Number Ribs (數字排骨)

Introduction:
Yeah, the name sounds funny, but that’s what my co-worker told me the name of this dish is.  Hmm why is it called “number ribs?” Look at the ingredients and you’ll know… 

It’s pretty much a no fail recipe… give it a try! 🙂

Materials:
Ribs

Sauce:
1 rose cooking wine
2 black vinegar
3 sugar
4 soy sauce
5 water

Procedure:
1) Wash and cut up the ribs.

2) Mix all the sauce ingredients together.  The numbers are portion, so you can use tea spoon, table spoon, cup or even barrel if you like… as long as you follow the portion, then the taste should turn out right.

3) Pour the sauce in a deep pot.  When the sauce boils, put the ribs in.  When it boils, turn down the heat to medium and let it simmer for about 10-15 minutes.  Stir occasionally.  The sauce will caramelize and thicken.  If you don’t like thick sauce, turn the heat to low and simmer it for shorter time. 

Results: 

 Discussions:
1) You can substitute the ingredients with whatever you have at home, as long as the substitute has the same taste as the original ingredient.  I’ve used brown sugar, Japanese sake before, and my co-worker has used white vinegar as a substitute as well.  They all turned out quite fine.

2) My co-worker told me that she doesn’t use 4 portions regular soy sauce.  Instead, she uses 2 portions of light soy sauce, and 2 portions of dark soy sauce.  I’ve tried both ways .  The ribs cooked with the 2-2 light/dark soy sauce is a lot darker than the 4 soy sauce.  It’s because dark soy sauce is a lot darker, and it gives the food the colour.  (This time I used 2-2 light/dark soy sauce.  The ribs are really dark.)  Taste-wise, I’m not sure if there’s a significant difference, because everytime I make it, I change the ingredients a bit… so I’m not sure if the difference is from the soy sauce or something else.  

3) I’ve used this sauce to make chicken wings before… it was actually pretty good! 🙂  Give it a try!

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